Jump to Recipe View Video Print Recipe

The no-fuss dinner that’s so good, you might just fall in love with it.

Look, I don’t know who decided to call it “marry me chicken”, but I have questions. Exactly how quickly can a person expect a proposal once this dish has been served? Before or after the washing up? And what if you’re already married? Are your loved one’s days of eating delicious chicken over, and it’s back to sad dry chicken for them? That hardly seems fair. Maybe I should call this STAY MARRIED Chicken Meatballs, because my husband actually loves this dish. And is this dish even allowed for people who have no matrimonial plans on the horizon? BUT I won’t rename it, because that would be messing with a classic … and the very name of this dish has become synonymous with deliciousness.

Plated Marry Me Chicken Meatballs in creamy sauce, with the pan in the background.
The meatballs cook in the oven while the sauce simmers, so everything comes together quickly with no extra steps (or unnecessary stress).

So why is marry me chicken so good, and why are these marry me chicken meatballs even better? Well, as everyone knows, turning anything into a meatball instantly improves it x 10 (clinical tests pending). Juicy, flavourful, no-fuss meatballs are baked in the oven or air fryer (or on the stovetop if you enjoy the xtreme sport of hot-oil frying), while a creamy, garlicky sauce does its thing on the stovetop. The pasta cooks in the same pan as the sauce, so all you need is a pan and a baking tray.

Marry Me Chicken Meatballs with Risoni (Orzo) looks so fancy, but is actually so easy. There’s minimal chopping, maximum flavour and you don’t even need a side – but if you want one, garlic bread is always the right answer. This zero-fuss meal will have everyone at the table scraping their plates and declaring their eternal love for you. Proposals optional.

Close-up of a Marry Me Chicken Meatball coated in a creamy, golden sauce.
The oven-baked meatballs are added straight into the sauce – no frying, no mess, no standing by the stove. Let the oven do the work while you feel like a dinner genius.

What if I don’t have risoni?

No problem! You can use small pasta shapes like stelline, (pastina if you can find it) or macaroni. Just keep an eye on the liquid ratio – add a splash more stock if needed.

What should I serve with this?

This is a full meal on its own, but if you’re feeling extra, a side of garlic bread or a simple green salad never hurts.

Overhead shot of Marry Me Chicken Meatballs with risoni (orzo) in a creamy, golden sauce.
Baked, not fried, because no one has time for oil splatters midweek. The oven does the work, and you get perfectly golden meatballs with zero drama.

Watch how to make Marry Me Chicken Meatballs with Risoni (Orzo)

If you enjoyed Marry Me Chicken Meatballs with Risoni (Orzo), I think you’ll love:

Risoni Mozzarella Meatballs Recipe
Chicken Meatball Parmigiana Recipe
Creamy Lemon Chicken Risoni (Orzo) Recipe
Marry Me Chicken Risoni (Orzo) Recipe
Creamy Chicken and Chorizo Risoni (Orzo) Recipe

Plated Marry Me Chicken Meatballs in creamy sauce, with the pan in the background.

Marry Me Chicken Meatballs with Risoni (Orzo)

Author: Nicole
5 from 29 votes
Share Print
Add to Shopping List
Juicy chicken meatballs meet creamy, garlicky risoni. Marry Me Chicken Meatballs with Risoni (Orzo) is quick, easy and packed with flavour – perfect for a cosy night in. Serve it with extra parmesan (because more cheese is always a good idea).
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Servings: 4 serves

Ingredients

CHICKEN MEATBALLS
  • 500 g 1 lb 2 oz minced (ground) chicken
  • 1½ cups 90 g panko breadcrumbs
  • 1 small brown onion finely diced
  • 1 tbsp freshly minced garlic
  • 1 egg
  • ½ cup 50 g freshly grated parmesan
  • 2 tbsp milk
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • Olive oil spray or 1 tbsp olive oil
RISONI (ORZO)
  • 2 tbsp olive oil
  • 1 brown onion diced
  • 1 tbsp freshly minced garlic
  • 135 g 5 oz semi-dried (sun-blushed) tomatoes, drained and chopped
  • 1 tbsp red wine vinegar
  • 2 tbsp tomato paste concentrated puree
  • 2 cups 500 ml chicken stock
  • 1 cup 200 g risoni (orzo)
  • ½ cup 125 ml thickened (heavy) cream
  • 1 tsp dried oregano
  • ½ tsp chilli red pepper flakes, plus extra to serve (optional)
  • ½ tsp freshly cracked black pepper
  • ½ cup 125 ml water
  • 2 cups 100 g fresh baby spinach
  • ½ cup 50 g freshly grated parmesan, plus extra to serve

Equipment

Instructions

  • Make the meatballs – Combine the chicken, breadcrumbs, onion, garlic, egg, parmesan, milk, paprika, oregano, salt and pepper in a large bowl. Use your hands to mix the ingredients together until just combined.
  • Take 1 heaped tablespoon of the mixture at a time, and roll it into balls just a little smaller than a golfball. Wet your hands with tap water if the mixture feels too sticky. You should make roughly 12 meatballs.
  • To oven bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced) and line a baking tray with baking (parchment) paper. Place the meatballs on the baking tray ensuring they are not touching. Spray generously with olive oil. Cook for 10 minutes. Turn the oven grill (broiler) to high and grill (broil) the meatballs for a further 3–4 minutes until slightly browned on the edges.
  • To pan-fry – Add 1 tablespoon of olive oil to a large, deep, non-stick frying pan. Cook the meatballs for 8–10 minutes until browned and cooked through. Set aside.
  • To air fry – Preheat the air fryer to 200°C (400°F). Spray the basket generously with olive oil. Place the meatballs into the basket so they are not touching. (Cook in batches if needed.) Spray the meatballs with the olive oil spray and cook for 6–8 minutes or until browned and cooked through.
  • Make the risoni and sauce – Heat the olive oil in a large, deep heavy-based frying pan over medium–high heat. Add the onion and garlic and cook, stirring, for 2–3 minutes or until softened.
  • Add the semi-dried tomatoes, followed by the red wine vinegar. Cook, stirring, for 30 seconds until most of the liquid has evaporated.
  • Add the tomato paste and cook, stirring, for 1–2 minutes.
  • Add the chicken stock, risoni, cream, oregano, chilli flakes (if using) and black pepper. Cook, stirring regularly, for 5 minutes.
  • Add the water and cook, stirring regularly, for an additional 5 minutes, or until the risoni is tender. (See note 1 for troubleshooting.)
  • Turn the heat off, add the baby spinach and parmesan and stir until the spinach has just wilted.
  • Combine the meatballs and sauce – Add the baked meatballs to the pan and stir to coat them in the sauce.
  • Serve – Serve immediately with an extra sprinkle of chilli flakes (if using) and parmesan.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – If the risoni absorbs too much liquid while sitting, just stir in a splash of warm water before serving. Want more sauce? Increase the stock by ½ cup (125 ml) for a creamier consistency.

Make Ahead

The meatballs can be mixed and rolled up to 2 days ahead, stored in the fridge in an airtight container, or frozen for up to 2 months. Thaw in the fridge overnight prior to cooking as per the recipe.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or stock to loosen the sauce. Not suitable to freeze (the cream-based sauce doesn’t freeze well).
Recipe source
Anna’s Marry Me Chicken Meatball Ozro recipe can be viewed here.

Tried this recipe?

Let us know how it was!
Course chicken, one pan, pasta
Cuisine Modern Comfort